Gnudi (small spinach and ricotta gnocchi)

by Micaela Harrasser

I like these super flavorful small gnocchi, they’re super nutritious and easy to make. I tend to make a big batch and then have them each time with a different sauce, to make it more versatile.

The spinach: I haven’t tried using frozen spinach. If you do, remember to defrost them beforehand and carefully remove as much water as you can. I personally tend to use the fresh version as often as I can because I can tell the difference when they are not super seasoned.

The flour: I didn’t specify which type because that is up to you! You can easily swap all-purpose with wholemeal flour, or even try with gluten free options.

The cheese: of course, I always go for the usual suspects: grana, parmigiano, pecorino. Please feel free to experiment and try different types of cheeses!

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